Welcome to the weekend, my friends! I’ve spent more time outdoors this past week than I have in a while. The mornings have been gloriously cool and perfect for walking or just rocking on the porch. While I’m not quite ready to say goodbye to summer, I’m very much looking forward to fall with a grin on my face.

ON THE BLOGS THIS WEEK: Filled with savory, sweet, and just a little bit spicy ground beef tucked into melting cheese, you’re going to love Korean beef quesadillas. A bit of leftover Korean beef inspired this delicious fusion twist on our late-night quesadilla cravings.

Chicken and vegetables simmer in a creamy filling underneath a flaky biscuit topping to make these irresistible mini chicken pot pies. (I think my youngest would be happy to eat chicken pot pie every single day if I made it that often.) This is also a great way to use up bits of meat or vegetables lingering in the fridge too.

Creamy cottage cheese topped with juicy, sweet peaches, plenty of fresh mint, and a drizzle of honey is about to become your new favorite thing. Please, please, please, can peach season last just a little longer? (Not a fan of cottage cheese? Just use Greek yogurt!)

If there is a dish I could eat all year long, it’s a vegetable-packed pasta salad. I’ve mentioned before, and it holds true with this garden pasta salad, that I like a LOT of vegetables in my pasta dishes. If I can manage a 50/50 ratio of vegetables to pasta, that’s happiness for me.

Love fajitas, but hate standing over sizzling skillets in the summertime? Then these sheet pan chicken fajitas are about to change your fajita-making game.

No-bake cookies have met their match with these no bake chocolate peanut butter bars. They’re the perfect way to end the summer and celebrate everyone heading back to school. It doesn’t get much easier than just stirring everything together and pouring it into a pan.

Creamy, rich, chocolatey Nutella ice cream with a melt-in-your-mouth swirl of Nutella mixed throughout is a dreamy way to satisfy your sweet tooth this summer – or this fall, or winter, or pretty much any time of year, if you’re me.

What I’m CRAVING: A long winter nap. Can I admit that in the midst of summer? There’s something irresistible about a rainy or snowy weekend day when you can curl up on the couch with a cafe con leche, a Read more

How to Make Homemade Coleslaw

If you’re looking for a simple, crowd-pleasing homemade coleslaw recipe, you’re in the right place. This one is creamy, crisp, and full of flavor with just a few easy ingredients.

I recently showed my husband how to make this homemade coleslaw, and now he’s hooked! He loves the contrast of the crisp cabbage and carrots paired with the creamy dressing. My quick and easy recipe uses a mix of green and purple cabbage for color and crunch, all tossed in a simple, flavorful homemade dressing.

With his southern roots, it was important that this coleslaw passed his taste test, and it did! I’m confident that once you try this American classic coleslaw recipe, it’ll become your go-to coleslaw recipe no matter where you’re from. Whether you’re piling it onto a pulled pork sandwich, serving it alongside burgers, or adding crunch to brisket tacos, this coleslaw will take your backyard barbecues to the next level.

Ingredients For The Perfect Homemade Coleslaw:

With just a few basic ingredients, you can whip up this easy coleslaw recipe in minutes. Here’s what you’ll need:

• Bag of Coleslaw Mix: I usually grab the pre-shredded cabbage mixture with green and red cabbage because it’s quick, easy, and tastes just as good as shredding it yourself. If you’re feeling ambitious, go ahead and slice your own with a sharp knife, food processor, or mandolin.
• Mayonnaise: This part really matters. I swear by Duke’s Mayo for the best flavor. Hellman’s is a decent substitute if that’s what you have on hand, but steer clear of light or avocado mayo unless you don’t mind changing the taste.
• Shredded Carrots: They add a little sweetness and crunch, and I love the pop of color they bring.
• Apple Cider Vinegar: Just the right amount of tang to balance out the creamy dressing. If you’re out, lemon juice or white vinegar will work in a pinch.
• Sugar: Just a touch to round everything out and keep it from tasting too sharp.
• Salt and Pepper: A must for bringing all the flavors together.
• Celery Seed: Optional, but it gives the slaw that classic, savory flavor that makes it taste like the real deal.

How to Make Easy Homemade Coleslaw:

Making coleslaw at home couldn’t be easier. With just a few simple ingredients, you can whip up a creamy, crunchy side dish in minutes.

1. Whisk: combine ACV, Sugar, Mayo, Salt, Pepper, and Celery Salt in a large bowl and stir until well combined.
2. Read more

Creamy cottage cheese topped with juicy, sweet peaches, plenty of fresh mint, and a drizzle of honey is about to become your new favorite thing. Please, please, please, can peach season last just a little longer?

Peaches with Cottage Cheese

The mint and the drizzle of honey are transformative here with the cottage cheese and peaches. I’m soooo hooked on mint, friends. I’ve been making extra trips to the grocery store just to make sure I don’t run out of mint. (That’s not a joke, my friends. I have a slight mint addiction going on here.)

And can we talk for just a quick moment about the awesomeness of local, small batch honey? I met Leah Latshaw at my gym a couple of years ago. Her family produces the Latshaw Apiaries honey that I’ve bought countless times in local shops and at the farmer’s market.

I love all of their whipped honey varieties, and Latshaw’s plain honey is truly the tastiest, most flavorful honey I’ve ever bought. If you’re near the Granville Farmer’s Market or any of the local shops where the honey is sold, I can’t recommend it highly enough. We love it.

Cottage Cheese with Peaches

I know that cottage cheese is having a whole moment and I’m here for some of it. That said, cottage cheese eaten as actual cottage cheese is forever going to be my favorite – now that it’s something I truly enjoy eating!

Cottage cheese on the internet right now reminds me of a few years ago, when cauliflower was being added to just about everything and substitutions were rampant in everything from rice to pizza to cheese dips and sauces.

Cottage cheese + sweet, juicy peaches + a sprinkle of fresh mint + a drizzle of honey = an absolutely fantastic and irresistible breakfast, snack, lunch, or dinner for this girl. Depending on my mood, I might pair it with some

Filled with savory, sweet, and just a little bit spicy ground beef tucked into melting cheese, you’re going to love Korean Beef Quesadillas. A bit of leftover Korean Beef inspired this delicious fusion twist on our late-night quesadilla cravings.

Korean Beef Quesadillas

Is this really a Korean quesadilla? Hardly, but it is inspired by our affection for Korean flavors. (Though, now that I’m thinking about it, I’m hard pressed to think of an authentic Korean option.) Are there a lot of people making quesadillas in Korea? <- That’s a serious question, friends.

All I know is that my family, and many of you too, love this Korean-inspired ground beef skillet, (inspired many years ago by our love of classic Korean bulgogi), and we also love a great quesadilla, too. So, adding a bit of leftover Korean beef to my lunch quesadilla a while back was a particular bit of brilliance, if I say so myself.

As a result of that impulse lunch? I’ve made these quesadillas for the family multiple times now, and they have earned a place in our quesadilla recipes. And, side note, if you love Korean beef anywhere near as much as we do, you’ll want to put these Korean beef noodles on your must-try list too.

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Brown Sugar Peach Crumble Pie Bars

This recipe for Brown Sugar Peach Crumble Pie Bars is for you, the one who is afraid of pie. Homemade peach crumble pie features a flaky crust and always fresh, sweet peach filling. To take things from yummy to AMAZING we top it off with a brown sugar crumble that you won’t be able to stop eating! This is the ultimate slice of summer dessert.

Tired of peach pies that turn into a soggy mess?

We’ve all been there – cutting into what should be a perfect peach pie, only to find a runny filling and a bottom crust that gave up halfway through baking. These peach crumble bars solve the problem of a weeping pie and soggy crust with a thick, juicy peach filling that holds up beautifully AND a sturdy crust that stays crisp, even under all that sweet summer fruit.

Why This Recipe is Always on Repeat in Our Kitchen

Late summer in Washington meant buckets of peaches and a kitchen that smelled like warm fruit and spice – something special was always baking. Peaches make me feel so content and nostalgic in life and this peach pie bar recipe is our go-to when peaches are perfect and we want something sweet without the fuss.

Ingredients for Brown Sugar Peach Crumb Bars

Nothing complicated here – just fresh peaches, a few pantry basics, and that buttery crumble magic that turns golden and crisp in the oven.

• All Butter Pie Crust: We use one double crust of Mom’s Magic Pie Crust – it’s flaky, foolproof, and our forever favorite.
• Peach Chunks: About 7 cups from 7 fresh peaches, peeled or unpeeled. Big chunks hold their shape better and give more texture.
• Brown Sugar: Adds rich, caramel-y sweetness to both the filling and the crumble.
• Cornaby’s Ultra Gel: Keeps the peach filling thick without tasting starchy. You can sub cornstarch in a pinch, but trust us – Ultra Gel is worth tracking down.
• Lemon Juice: Brightens the fruit and balances the sweetness.
• Cinnamon: A little warm spice in both the peachmixture and the topping.
• All-Purpose Flour: Gives the crumble topping its perfect, sandy texture.
• Salt: Just a pinch brings it all to life.
• Unsalted Butter (Cold): Cold and cubed so the crumble bakes into buttery, golden clumps.

How to Make Brown Sugar Peach Crumble Pie Bars

No fancy steps here, just summery dessert made easy.

1. Prep the crust: Roll out one batch of our Read more